Creamy Maille Scalloped Potatoes with Dijon & Gruyère
- Preparation Time : 20 mins | Cooking Time : 1 H 30 mins | Makes 6 Servings
An easy creamy mustard scalloped potatoes dish with gruyere and cheddar
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 603.778 kcal |
| Total Fat | 40.757 g |
| Saturated Fat | 23.752 g |
| Cholestrol | 125.95 mg |
| Sodium | 1083.379 mg |
| Total Carbs | 32.819 g |
| Dietary Fiber | 4.437 g |
| Sugars | 7.235 g |
| Protein | 27.936 g |
Ingredients List
- 8 red or Yukon Gold potatoes (or a mix)
- 3 cups half & half
- 1 tbsp Maille® Dijon Original Mustard
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1 tsp dried thyme
- 1 cup grated Gruyere
- 1 cup grated cheddar
DIRECTIONS
-
Preheat oven to 450F
-
Wash and thinly slice potatoes (approx. 1/8th inch). Using a mandolin makes an easy job of slicing potatoes evenly.
-
Add salt, pepper, sage, rosemary, thyme, onion powder, granulated garlic, and Maille Dijon Original Mustard to half & half. Mix well and keep aside.
-
Spray a large baking dish with non-stick spray and add 1/3rd of the potatoes in a layer. Add 1/3rd of the half & half mix and top with 1/3rd of the cheddar and gruyere. Repeat until all the potatoes, half & half mix, and cheese is used up.
-
Bake covered for 1.5 hours. Uncover and let bake for another 20 minutes to brown the cheese.
